Ingredients with Measurements:
- 1 loaf of Pinca bread
- 2 cups of fresh spinach, chopped
- 1 cup of crumbled feta cheese
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the Pinca bread into 1-inch slices and place them on a baking sheet.
3. In a mixing bowl, combine the chopped spinach, crumbled feta cheese, minced garlic, olive oil, salt, and pepper.
4. Mix the ingredients until well combined.
5. Spoon the spinach and feta mixture onto each slice of Pinca bread.
6. Bake in the preheated oven for 10-12 minutes or until the bread is lightly toasted and the cheese is melted.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 280
- Fat: 18g
- Carbohydrates: 22g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of bread instead of Pinca bread.
- You can substitute the spinach with kale or arugula.
- You can use goat cheese instead of feta cheese.
Variations:
- Add sliced cherry tomatoes on top of the spinach and feta mixture before baking.
- Add chopped walnuts or almonds to the spinach and feta mixture for extra crunch.
- Add a drizzle of balsamic glaze on top of the Pinca bread before serving.
Tips and tricks:
- Make sure to chop the spinach finely so that it is easier to spread on the bread.
- You can make the spinach and feta mixture ahead of time and store it in the refrigerator until ready to use.
- If you want a spicier flavor, add a pinch of red pepper flakes to the spinach and feta mixture.
Storage instructions:
- Store any leftover Pinca with Spinach and Feta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Pinca with Spinach and Feta in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the Pinca with Spinach and Feta on a platter with fresh herbs and sliced lemons for garnish.
Garnishes:
- Fresh herbs such as parsley or basil
- Sliced lemons
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the Pinca bread is not toasting evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
- Make sure to wash the spinach thoroughly before using it in the recipe.
- Store any leftover Pinca with Spinach and Feta in the refrigerator and consume within 3 days.
Food history:
- Pinca bread is a traditional Easter bread in Croatia and other parts of Europe.
Flavor profiles:
- The Pinca bread is slightly sweet and soft, while the spinach and feta mixture is savory and tangy.
Serving suggestions:
- Serve the Pinca with Spinach and Feta as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A